Quick Breads

Any type of bread item that can be made without yeast or sourdough, such as pancakes, tortillas, and muffins can be found here.  A lot of these are great for breakfast.

Homemade Baking Mix (Bisquick)

If doubling use 5 lbs of flour.  Flour these days is not sold in 5 lb bags.  They are now sold in 4 pound bags to hide the inflation.

9 cups flour
2/3 cups dry milk
3 tablespoons baking powder
2 teaspoons salt
1 cup shortening

Baking Mix Pancakes

2 1/4 cups Homemade Bisquick
1 1/2 cups water
1/4 cup sugar
2 tablespoons vegetable oil
1 egg

Mix ingredients until moist.  The batter should be lumpy.  Cook on hot, greased griddle.  Flip when bubbles break on top and edges begin to dry.

Pancakes

2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1 1/2 cups milk or buttermilk
1 large egg
3 tablespoons melted butter

In a large bowl, sift together dry ingredients.  In a small bowl mix together milk and egg.  Slowly whisk milk and egg mixture into melted butter.  Whisk until well blended.  Pour milk, egg, and butter mixture over flour mixture.  Lightly butter pan.  Pour 1/4 cupfuls into pan.

Masa Harina Pancakes With Tomatoes, Peppers, and Eggs

Pancakes
1 1/2 cups masa harina
2 cups milk
1 egg
2 tablespoons melted butter
1-2 tablespoons sugar
1/2 teaspoon salt
1 cups sweet corn kernels (optional)
1-2 tablespoons butter for frying

Veggies and Eggs
1 tablespoon olive oil
1/2 cups chopped onion
2 cups red bell pepper strips
1 cup diced tomatoes
Salt and pepper to taste
2-4 large eggs

In a large bowl, mix together the masa harina, sugar, and salt.  Add the milk and egg and mix untl relatively smooth, followed by the melted butter and corn kernels.  Mix well.  Makes a very thick batter.  Melt 1 tablespoon butter in a large skillet over medium heat.  Fry pancakes 2-3 minutes per side til done.  Set aside.  Heat olive oil over medium heat.  Add onion and cook til translucent.  Add onion and cook til translucent.  Add bell pepper strips and cook until they just start to soften, about 3 minutes.  Add the tomatoes, salt and pepper, and reduce heat to medium low.  Allow the veggies to cook down slightly until tomatoes have released their juices and a light sauce forms.  Fry eggs in separate skillet and plate up.  Place 2 pancakes on plate, spoon, generous amount of veggies on top then slide eggs on top of that.  Garnish with cilanto and black pepper.

Buttermilk Biscuits

3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons cold butter, cubed
4 tablespoons cold shortening, cubed
1 1/2 cups buttermilk

Preheat oven to 425°.  Whisk together flour, baking powder, salt, and baking soda.  Rub butter and shortening until pea-sized.  Add buttermilk and gently stir together.  Turn onto well-floured surface and knead til it just comes together.  Pat dough to 1" thickness and cut biscuits with floured cutter.  Bake til golden, 14-15 minutes.  Drizzle with butter.

Company Biscuits

4 cups Homemade Bisquick Mix
3/4 cup club soda
8 ounces sour cream
1 stick butter

Melt butter in 9X13 pan.  Combine rest of ingredients.  Place dough on lightly floured surface and knead lightly.  Pat or roll out to a 1/2" thickness.  Cut into biscuits.  Place in pan turning over once.  Bake at 400° until brown.

Biscuits For Camping

1/2 cup flour
2 tablespoons oil, shortening, or lard
1/4 teaspoon baking powder
1/4 teaspoon salt
Warm water

Mix flour, baking powder, and salt.  Mix in shortening.  Add just enough warm water to make a stiff dough.  Mold dough spiral fashion about 2" wide and thick as your little finger around a clean stick.  Toast over fire.

Garlic Cheese Biscuits
Yields about 10 biscuits

2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon garlic powder
2 tablespoons chives
3/4 cup cheddar, finely grated
4 tablespoons shortening
1 cup milk

Mix flour, baking powder, salt, garlic powder, chives, and cheddar cheese in a bowl.  Cut in shortening until it resembles cornmeal.  Add milk, stirring just enough to combine ingredients.  Do not over stir.  Drop by tablespoonfuls onto an ungreased cookie sheet and bake at 450° for 15-20 minutes or until golden brown.  Optionally you can add bits of bacon or pepperoni.

Breakfast Puffs

2 cups Homemade Bisquick Mix
1/4 cup sugar
1/4 teaspoon nutmeg
2 tablespoons margarine, softened
1/2 cup milk
1 egg
1/2 cup margarine, melted
2/3 cup sugar
1 teaspoon ground cinnamon

Heat oven to 400°.  Grease muffin cups.  Mix baking mix, sugar, nutmeg, margarine, milk, and egg.  Beat vigorously for 30 seconds.  Fill muffin cups about 2/3 full.  Bake 10 minutes.  Mix sugar and cinnamon in a bowl.  Quickly roll the puffs in melted margarine, then in the cinnamon and sugar mixture.

Banana Bread

1 cup sugar
1 stick unsalted butter, room temperature
2 large eggs
3 over-ripe bananas, mashed with a fork
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Preheat oven to 325°.  Butter a 9x5x3 loaf pan.  Cream sugar and butter in a large mixing bowl until light and fluffy.  Add the eggs one at a time, beating well after each addition.  In a small bowl, mix in milk and cinnamon to the mashed banana.  In another bowl, mix flour, baking powder, baking soda, and salt together.  Add banana mixture to the creamed mixture and stir until combined.  Add dry ingredients, mixing just until flour disappears.  Pour batter into prepared pan and bake one hour 10 minutes until an inserted toothpick comes out clean.  Set aside to cool on rack for 15 minutes.  Remove bread from pan, invert onto rack and cool completely.  Spread slices with honey-butter.  Note: Add 1/2 cup nuts the same time as banana if desired.

Coffee Can Pumpkin Bread

1 1/2 cups brown sugar
4 eggs
1 cup oil
4 teaspoons cinnamon
2 teaspoons nutmeg
1 1/2 teaspoons salt
2/3 cup water
1 1/2 cups sugar
16 ounces mashed pumpkin
 1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon mace
2 teaspoons baking soda
3 1/2 cups flour

Preheat oven to 350°.  Grease and flour four 1-pound coffee cans or 3 loaf pans.  Mix all ingredients til well blended.  Divide batter between cans.  Bake for 1 hour or until tops spring back when touched.  Allow to cool 10 minutes before removing from cans.

Gingerbread

1 cup sour milk (put 1/2 teaspoon lemon juice in cup, fill with milk, let sit a few minutes)
1 3/4 teaspoons baking soda
1 cup molasses
2 1/4 cups flour
2 tablespoons butter
2 teaspoons ginger
1 teaspoon salt

Mix soda with sour milk and add to molasses.  Stir together flour, ginger, and salt.  Combine the two mixes.  Add butter.  Bake in greased pan at 350° for 25 minutes.

Dutch Apple Bread

1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk
1 cup chopped apple
1/3 cup walnuts
Topping:
1/3 cup flour
2 tablespoons sugar
2 tablespoons brown sugar
1/2 teaspoon cinnamon
3 tablespoons butter

In a bowl cream butter and sugar.  Beat in eggs and vanilla.  Combine flour, baking soda, and salt.  Stir in creamed mixture alternately with buttermilk.  Fold in apple and nuts.  Pour into a greased 9x5 pan.  Topping:  Combine flour, sugar, brown sugar, and cinnamon.  Cut in butter til crumbly.  Sprinkle over butter.  Bake at 350° for 55-60 minutes.  Cool in pan 10 minutes then onto rack to finish cooling.

Rice Bread

1 2/3 cups scalded milk
1 1/2 cups cornmeal
4 teaspoons baking powder
1 teaspoon shortening
2/3 cup boiled rice (can substitute fresh mashed potatoes)
1 egg

Pour scalded milk over cornmeal and add shortening.  Beat egg until very light and add slowly.  Cool and add baking powder and salt.  Mix well and add rice.  Bake in greased shallow pan at 450° for about 30 minutes.

Oatmeal Bread

1 cup flour
1 1/2 cups cornmeal
1 1/2 cups cooked oatmeal
1 egg
1 teaspoon salt
2 tablespoons shortening
5 teaspoons baking powder
1 cup milk
2 tablespoons sugar

Sift together flour, cornmeal, salt, baking powder, and sugar.  Add oatmeal.  Add beaten egg, melted shortening, and milk.  Mix well and bake in greased shallow pan at 325° to 350° for 40-45 minutes.

Kettle Baked Irish Soda Bread

Butter
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk

Preheat oven to 375°.  Lightly butter the bottom of a 4-quart covered pot.  Mix the dry ingredients together well.  Stir in the milk only until the dough forms a cohesive ball.  Turn dough out onto a floured board and knead for 1 minute.  Shape it into a slightly flattened cushion and lower it into pot.  Make a 1 1/2" deep cross in the top of the dough, cover, and bake for 45 minutes.  Lift bread onto rack to cool, at least 15 minutes.  Slice thin when serving.

Irish Soda Bread

5 cups flour + extra for dusting
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 stick butter, softened
3 tablespoons sugar
1 cup raisins
1 egg
1 1/2 cups buttermilk
1/2 cup plain yogurt

Preheat oven to 400°.  Sift flour, salt, baking powder, and baking soda into bowl.  Cut butter into 1/4" slices and rub into flour mixture using your fingers til it resembles coarse meal.  Add sugar and raisins.  Mix.  In a separate bowl whisk buttermilk, egg, and yogurt.  Make a well in the center of dry ingredients and pour all of the liquid except 1/4 cup.  Mix fairly well, then add the rest of the liquid.  Pull dough into a mound in bowl.  Lightly dust surface and knead lightly to form a round.  Don't overly knead.  Transfer to a 9" round greased pan.  If top of loaf is very floury, brush with a little buttermilk.  Score the top with a cross 1/2" deep.  This creates 4 quarters or farls as the norther Irish would say.  Bake 20 minutes, then reduce heat to 350° and bake an additional 30 to 45 minutes.  If bread starts to darken too soon, cover with a tent of foil.  To cool, wrap in a clean towel and place on wire rack.  Cut into quarters and slice thin.

Applesauce Muffins

2 cups flour
1/2 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 egg
1 1/2 cups applesauce
1/4 cup margarine, melted

Stir all ingredients together by hand until mixed.  Don't over mix.  Bake at 425° in greased muffin cups for 20 minutes.  Topping:  Combine 3 tablespoons sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg.  Melt 1/4 cup margarine.  While hot, dip muffins in margarine, then sugar mixture.


Sour Cream Blueberry Muffins

2 cups Homemade Bisquick Mix
3/4 cups sugar
2 eggs
1 (8-ounce) cup sour cream
1 cup fresh or frozen blueberries

Mix ingredients in order until just combined then fold in blueberries.  Pour into greased m uffin tins 3/4 full.  Sprinkle a little sugar on top.  Bake at 375° for 20-25 minutes.  If desired, dip tops in melted butter and then into sugar.

Watermelon Muffins

1 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 pinch salt
1/8 teaspoon cinnamon
6 tablespoons butter, room temperature
2/3 cup sugar
2 eggs
1/2 cup milk
1/2 cup watermelon juice
1/2 cup watermelon pulp
1/2 cup raisins

Sift flour, baking powder, baking soda, salt, and cinnamon in large bowl.  Cream butter and sugar; add eggs.  Whip in milk, watermelon juice, pulp, and raisins.  Add wet mixture to dry blending just enough to incorporate.  Fill greased muffin cups 2/3 full.  Bake 25 minutes.  Transfer to a wire rack to cool.

Sweet Muffins

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 cup sugar
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup buttermilk

Mix all ingredients in bowl.  The batter will be slightly lumpy.  Place in greased muffin tins full and bake at 400° for 15-20 minutes.

Bulgar Muffins

1 large egg
1 cup milk
3 tablespoons melted butter or oil
1 1/2 cups flour
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup cooked bulgar
1/2 cup raisins

Preheat oven to 400°.  Line 12 muffin cups with paper liners.  Beat egg slightly; stir in milk and melted butter.  Sift together flour, sugar, baking powder, and salt.  Combine with egg/butter mixture.  Add bulgar and raisins; stir til moistened.  Fill cups 2/3 full.  Bake 15 minutes.

Bulk Cornbread Mix

7 1/2 cups flour
4 1/2 cups cornmeal
2 cups sugar
1/3 cup baking powder
6 teaspoons salt

To make cornbread:  Combine 2 1/3 cups mix, 2 eggs, 1 cup milk, 1/4 cup butter (melted), and 2 tablespoons vegetable oil.  Preheat oven to 350°.  Pour into greased and floured 10" pan.  Bake 30 minutes.

Johnny Cake

1 cup flour
1 cup cornmeal
2 eggs
1 cup buttermilk
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon baking soda
1/4 cup oil

Pour into 8" baking pan.  Bake 30-45 minutes

Cornbread

1/2 cup sifted flour
1/2 cup sugar
3/4 teaspoon salt
4 teaspoons baking powder
1 1/2 cups cornmeal
2 eggs
1 cup milk
1 stick butter

Sift together flour, sugar, baking powder, and salt.  Stir in cornmeal.  Add eggs and milk.  Melt butter in skillet and grease well.  Pour butter into mixture; mix well.  Pour back into skillet.  Bake at 425° for 20-25 minutes.  Optionally, add in some bacon pieces before baking.

Kentucky Spoon Bread

4 cups milk, divided
1 cup cornmeal
3 teaspoons sugar
1 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons sugar
3 eggs, separated

In a large saucepan, heat 3 cups milk over medium heat until bubbles form around sides of pan.    Meanwhile, in a small bowl combine the cornmeal, sugar, salt, and remaining milk until smooth.  Slowly whisk cornmeal mixture into hot milk.  Cook and stir until mixture comes to a boil.  Reduce heat; simmer for 5 minutes, stirring constantly.  Remove from heat.  Sprinkle baking powder over the cornmeal mixture, then stir it in with the butter.  In a small bowl beat the egg whites til stiff peaks form.  Fold 1/4 of the egg whites into the cornmeal mixture.  Fold in the remaining whites til blended.  Transfer to a greased 2 1/2-quart baking dish.  Bake, uncovered, at 350° for 40-45 minutes or until puffed and golden brown.  Serve immediately.

Hushpuppies

1/3 cup mixed onion
1 1/2 cups flour
1/2 cup cornmeal
1 teaspoon baking powder
1 1/2 teaspoons Kosher salt
1 1/2 teaspoons sugar
2 teaspoons onion powder
1 large egg
1 cup whole milk

Combine onion, flour, cornmeal, baking powder, salt, sugar, and onion powder.  Whisk egg and milk in another bowl.  Whisk egg mixture into flour mixture until smooth.  Cover and chill 30 minutes.  Heat 2 inches oil in a large pot over medium heat.  Working in batches carefully drop heaping tablespoonfuls of batter into oil.  Fry, stirring occasionally, until golden, about 8 minutes per batch.  Transfer to a paper towel lined sheet to drain.  Sprinkle with salt.  Let rest a few minutes before serving.


Masa Cornbread

1 1/2 cups masa harina
1/2 cup flour
2 eggs
2 teaspoons baking powder
1 teaspoon salt
1 scant tablespoon sugar
1 1/2 cups milk
1/2 stick butter, softened

Mix dry ingredients.  Rub 1/2 of the butter in.  Put other half into cast iron skillet in a 425° oven.  Add eggs and enough milk to make a batter.  Spread out batter in skillet and bake til brown around edges, about 20 minutes or so.

Masa Fries

7 cups water
2 teaspoons Kosher salt
4 3/4 cups masa harina, divided
Canola oil

Coat a 9x5 loaf pan with spray.  Boil water and salt over high heat.  Slowly sprinkle in 4 cups masa harina, whisking constantly til smooth.  Immediately pour into loaf pan, level the top, and cover with plastic wrap.  Chill overnight.  Preheat oven to 200° with a baking sheet inside.  Carefully remove masa loaf and square sides with knife.  Cut loaf into 4x1/2x1/2" sticks and dredg in 3/4 cup masa.  Shake off excess before frying in 3/4" oil over medium-high.  Fry in batches of 10-12 until golden, 6-7 minutes per batch.  Transfer to baking sheet to keep warm.

Fritters

1 cup flour
1 large egg, room temperature
1/2 cup milk, room temperature
1 tablespoon oil
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt

Beat egg til light and foamy.  Add milk and oil.  Beat well.  Mix in remaining ingredients and stir until batter is smooth.  Add 1 cup diced fruit, vegetables, or chili and fry.

Blackfeet Frybread

4 cups flour
1 tablespoon cinnamon/sugar mix
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup powdered milk
1/2 cup warm water (more if needed)

In a small mixing bowl, mix 1 teaspoon sugar and 2 teaspoons cinnamon.  Set aside.  In larges mixing bowl add flour then rest of ingredients except water.  Mix well.  Make a well in center and add 1/4 cup warm water.  Mix well.  Keep adding warm water until doughy, not runny.  It should be sticky to the touch.  Lay out waxed paper and lay dough on top with a cloth covering it for 1 hour.  Heat oil in deep skillet about 1/2 full.  Form dough into ball and flatten with hand until paper thin.  Drop into oil.  Fry both sides til golden brown.  Drain on paper towel.  Cover with cloth to keep warm.

Corn Tortillas

1 3/4 cups masa harina
1 1/8 cups water

In a medium bowl, mix together masa harina and hot water until thoroughly combined.  Turn.  Cover tightly and allow to stand for 30 minutes.  Preheat a cast iron skillet to medium high.  Divide dough into 15 balls and roll out into circles.  Cook in pan 30 seconds each side.

Flour Tortillas

2 cups flour
1 tablespoon shortening
1/2 to 1 teaspoon salt
1/2 to 3/4 cup water
1/2 teaspoon sugar
1/2 teaspoon baking powder (optional)

Sift flour and salt together.  If desired add baking powder.  Add shortening and mix well.  Slowly add just enough water to form a soft dough.  Cover and let stand 30 minutes.  Make about 14 (2") balls.  Press or roll each ball into a flat 6" circle.  Fry over medium heat on ungreased flat griddle until golden brown on both sides (about 1/2 to 2 minutes per side).

Noodles for Soup

Beat up an egg and add to it as much flour as will make a very stiff dough.  Roll it out in a thin sheet, flour it, and roll it up closely, as you would do a sheet of paper.  Then with a sharp knife cut it in shavings like cabbage for slaw; flour these cuttings to prevent sticking to each other.  Add them to boiling soup.  Let them boil about 10 minutes.

Basic Homemade Pasta

1 egg, beaten
1/2 teaspoon salt
1 cup flour
2 tablespoons water

Combine flour and salt.  make a well, add slightly beaten egg and mix, making a stiff dough.  If needed add 1 to 2 tablespoons water.  Knead on lightly floured surface 3-4 minutes.  Roll out and cut.

Homemade Crackers

1 1/2 cups flour
1/2 cup wheat flour
1 teaspoon or so salt
3 tablespoons olive oil
3/4 cup water
1 tablespoon garlic powder
Rosemary or fennel

Preheat oven to 450°.  Combine flours and salt.  Add olive oil and water and stir until you have a cohesive ball of dough.  Use your hands to get it all together.  Set aside for 15-20 minutes.  Mix spice blend.  Divide dough into 2 pieces, flour a board and rolling pin and roll the dough out until it's as thin as you can get it.  Put on a parchment covered cookie sheet, brush with water and sprinkle your spice/seed mixture on.  use pizza cutter to slice the dough into 2" diamonds.  Bake for 10-12 minutes.  Let cool completely and store in air tight container.